Neven Jones, a lifelong foodie, was born in Cairo, Egypt, and grew up in New Jersey. A few years ago, she began changing her diet. She didn't enjoy eating meat like she once did and knew it was time for something different. She is currently on a high raw diet and chronicles her transition on her blog.

Note: This is an mySA.com City Brights Blog. These blogs are not written or edited by mySA or the San Antonio Express-News. The authors are solely responsible for the content.

Pecan Pear Breakfast Bowl

I love pecans, they are one of my favorite nuts. Biting into a fresh Texas pecan you can taste a vague maple syrup flavor, but not in a sweet way. Pecans always remind me of maple syrup, the two are meant to be paired together. Lately for breakfast I’ve been eating cut up fruit topped with nuts, it’s a simple yet satisfying winter breakfast.

This is a very simple recipe that involves 3 ingredients. Pears, pecans and maple syrup.

Pecan Pear Breakfast Bowl

Serves 2

1/2 Cup pecans soaked overnight

3/4-1 Tablespoon Organic maple syrup

2 Ripe pears

Add the soaked pecans and maple syrup in a small food processor and pulse. I left some chunks in mine because I like some crunch.

Dice 2 pears and put them in 2 bowls, divide the pecan crumble over each bowl and enjoy. It’s important to soak the pecans overnight and rinse them a few times during the soaking process. Soaking the nuts releases the enzyme inhibitors and makes the nuts easier to digest. I hope you try this recipe, also be sure to check out my latest post on WWW.ExFoodie.Com where I discuss ways to eat healthy while traveling.